Ingredients

The following ingredients have 6 Servings
  • 2 cup Rice ((I used instant rice))
  • 3 tablespoons Butter
  • 1 cup Onion ((diced))
  • 12 oz Frozen peas and carrots
  • 2-3 tablespoons Soy sauce ((or to taste))
  • 3 Eggs ((beaten))

Instruction

  • Start by cooking your rice according to package directions. Place rice in the fridge to chili for an hour or in the freezer for 20-30 minutes.
  • Melt butter in a large skillet. Add diced onions and cook until transparent. Add peas and carrots to your skillet and cook until tender. Push all the veggies to one side and add your beaten eggs and scramble. Add soy sauce and mix everything in the skillet together.
  • Last add chilled rice to your skillet gradually. Mix well and allow to cook in the skillet until everything is hot. Serve and enjoy!